4 pieces bone-in chicken breast 3 tbsp vegetable oil
salt and pepper
3 garlic cloves, peeled
Juice of 1 lime
3 chipotle peppers in adobo sauce
1 cup sweet chilli sauce
1⁄2 tsp ground allspice
1 tsp ground cumin
2 tsp soya sauce
1⁄4 cup brown sugar, packed
2 tbsp cider vinegar
3 tbsp chopped cilantro
5 slices pineapple (rings)
Lime wedges and cilantro for garnish
Combine garlic, lime juice, chipotle peppers, chilli sauce, brown sugar, spices, soya, vinegar, cilantro and one pineapple slice in a food processor until well combined.
Preheat oven to 375 F. Dry the chicken breasts and season with salt and pepper. Heat 2 tbsp of oil in an ovenproof pan and sear chicken breasts well on all sides. Brush chicken breasts generously with sauce and put in oven.
Cook about 20 minutes, continuing to brush with additional sauce until well-coated and caramelized, and chicken juices run clear.
In the meantime, coat pineapple slices with remaining oil and grill until caramelized and heated through. Let chicken rest for five minutes before serving. Garnish with lime wedge and additional cilantro.
Landlust Organic Riesling
Mosel, Germany $16.99 NSLC
– Submitted by Cheryl Doherty